Uzbekistan Eats: Somsas and So Much More
Suitcases propped against a counter in the vaulted departure hall at Tashkent train station, Bama and I wolfed down our own triangular somsas in a paper bag, biting through layers of thin, flaky pastry to get to the fragrant beef and onion filling. This humble breakfast on the go would herald the start of a culinary adventure through Uzbekistan — 14 days spent hopping between the ancient Silk Road cities of Bukhara, Khiva, and Samarkand, along with Tashkent, the country’s modern capital. After years of dreaming about such a trip, we were ecstatic to finally be in Central Asia. Read more
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